My mother was a wonderful baker. Surprisingly, most of her baking she did without the aid of a cookbook. I hope my sharing brings back memories for you...for me, it's in my mother's kitchen, with her standing behind me, and letting me create.

Sunday, February 3, 2013

Roasted Pineapple Mini Bundts and February's Apron Give-Away

In all fairness to San Francisco, I decided to come up with a treat that would honor their city as well because it is an honor to get to the Super Bowl. Back in the early 80s, I traveled with my mom and dad to San Francisco to visit family. My sister-in-law took us to China Town and it was there I purchased this bamboo steam basket, among some other necessities. I've used it a lot in the kitchen, not for these bundt cakes, but for the best steamed dumplings and last fall I did tamales in it!

I chose to do roasted pineapple because when I was in Taiwan in 2010, to bring Maddie home, I learned that pineapple treats were part of the new year's celebration. This recipe is the perfect dessert for this year--the Year of the Snake, on February 10th and goes along with the apron material I chose for this month.

The red and gold "take out" boxes on a background of Confucius sayings--one of my favorites, which is on the apron is, "Study the past and you would define the future!" I hold this saying close to my heart and it really defines why I blog.

Peel and slice the fresh pineapple. I have had this handy pineapple "corer" for almost 20 years and I can honestly say, it was the best $9.99 I ever spent.

Slice the leaves and about 1" of the pineapple off

Press the corer in the pineapple and start twisting, clockwise

Presto! beautifully sliced pineapple is pulled from the shell

Place sliced pineapple on a baking sheet, lined with parchment and sprinkle with the brown sugar

Roast the pineapple for 20 to 25 minutes until golden brown. Set aside to cool slightly, then, place on a chopping board and rough chop. You should have about 1 cup of pineapple.

Cake: 1 cup (2 sticks) unsalted butter, at room temperature1/2 cup firmly packed, light brown sugar1 cup granulated sugar4 large eggs2 tsp. vanilla extract1/4 tsp. pineapple flavoring (optional, but really enhances the flavor!) 3 cups King Arthur all-purpose flour2 tsp. baking powder1/2 tsp. baking soda1 cup buttermilkLower oven temperature to 350F-degrees.In a stand mixer, using the paddle attachment, cream the butter and sugars together thoroughly, scrapping down the sides of the bowl as needed.Add the eggs, one at a time, beating well after each addition and again scrape down the sides as needed. Add the vanilla extract and pineapple flavoring, if using, and beat again.Mix the dry ingredients together and add them alternatively with the buttermilk, starting and ending with the flour mixture. Beat one minute more, then remove the bowl from the stand and stir in the roasted, chopped pineapple.

Scoop batter into the wells of the mini bundt pan, which has been sprayed with a non-stick baking spray.

Batter should come up about 2/3 of the way up. Bake in the preheated oven for 18 to 20 minutes, until golden brown. Make glaze while the cakes are baking--you will get about 14 mini bundts. You could also do this in a 12-cup bundt pan--bake 45 to 50 minutes.

Glaze:1/2 cup fresh pineapple juice

1 1/3 cup confectioners' sugar

Whisk ingredients together in a small sauce pan over medium heat.

Let sit in the pan about 5 minutes, then invert onto a parchment lined cooling rack and brush on the the glaze.

Once you've finished brushing on the glaze, remove the parchment paper so the glaze will dry.

To serve, you could sprinkle the top with confectioners' sugar and pour a cup of tea.

This is the perfect recipe for me. The individual servings make it easy for me to freeze for another day. Another beautiful apron. I haven't forgotten, I still have a post to write about your lovely gift to me.

Those look SO good! I love all your gadgets and different baking pans. :) The apron is beautiful, as always. I must have a pretty strong case of spring fever, because when I first looked at the apron I thought it was swimming suits! Have a wonderful week!

I just adore the look of the mini bundt's are so cute and I love pineapple! Also I must say that China Town in SF was one of my favorite excursions when I was young. I adore this apron, so fun! Sorry SF lost but it was a good game by the look of the score! Happy Monday! hugs, Linda

Your post today is apropriate for me, as I just finished cutting up a pineapple. Your little bundt pan is so pretty--I'm thinking I might use a large muffin tin I have. Have a great day! xoxo ♥Martha Ellen

I once tried making a bundt cake with cake mix and drained, crushed pineapple. It didn't turn out great because of not being able to control the amount of moisture from the pineapple. Your method would solve that problem plus adding more pineapple flavor! Good job!

Susan:Your beautiful apron arrived today so I posted myself in it on my blog! It is so love and today I was wearing purple and olive green!Thank you so much for this lovely work of art! I will so enjoy wearing it!

oh my gosh susan these sound absoultly heavenly, i can almost smell the pineapple. and that tool, amazing! i've cut a million pineapple (we lived in hawaii) there and here and what a thing to have, i've never seen one! and that is a really cute apron!

Susan, I got it! Just move to So. Florida. Simple, right? ;)LOVE pineapple and this is yet another amazing recipe. You took me back to when my husband and I visited San Fran back in 1987. What a great trip that was. Not only do I have wonderful memories of China Town, but our trip extended to Hawaii which included visiting pineapple fields, so this definitely took me back. Thank you for sharing.XOXO's

My mouth is watering just looking at these pictures!! Now I need a mini Bundt pan, I will put it on my list of things I want. I think I also need a bamboo steam basket...your recipes and pictures are the best..Love the apron fabric too. Hugs

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